Whats a different way to cook asparagus other than baking?!


Question:

Whats a different way to cook asparagus other than baking?


Answers:
Take the bundle of asparagus, rinse, and cut off 1/2" to 1" at bottom. Rub 2 Tablespoons of olive oil, dash of salt, and a dash of fresh ground pepper (more or less to your taste). Broil for 5-7 minutes, serve. Healthy, tasty, and entire family (adults and children) can love!

Grill it. Put in foil with a little bit of salt and butter. Yumm.

You can barbecue them or boil them.

steaming? sauteeing in a skillet with garlic?

What about streaming it. I prefer, baking most everything, it is so much better for you.

Have a nice weekend.

Wrap it in aluminum foil and put it on the barbie for about a half an hour and you should have a tasty treat!

Baking? Huh?
Steam it
Saute it
Grill it

I like fresh asparagus, wrap in in some raw backon and put a toothpivk in it to hold them together, dizzle some soy sauce on them or what you prefer, then pop them in the oven. YUM They are great for parties. They are a big hit when I make them or great on the side with dinner.

steam, grill, boil

Don't put them in foil, that will just steam them. Put them directly on the grill and brush with a little olive oil. When they have cooked on one side, flip them over and grill on the other side. Should have nice grill marks on them when one side is done. Season with you favorite seasonings and salt when done.

Stir fry them for a very few minutes (2-4) and sprinkle soy sauce over them. Top them with bonito flakes. Very Japanese.

ASPARAGUS

To clean asparagus, scrape off the paperlike scales on the side of spears and snap off the woody fiber ends at the bottom of the spears. (The upper half of these woody ends can be added to soup or vegetable broth for extra flavor - remove from the soup with a slotted spoon before serving).
Wash the asparagus thoroughly in cold running water. Asparagus may be cooked whole or can be cut into 1 1/2 to 2 inch pieces.

Barely cover with boiling salted water (use 1 teaspoon salt for each quart of water) and cook on high heat until tender. This will take approximately 20 minutes depending on the age at which the asparagus was harvested. Tender young asparagus will cook in less time. Test for doneness by piercing with the tines of a fork. Add additional water as needed while cooking. Asparagus may also be steamed and special upright asparagus steamers are available for the purpose.

Serve with melted butter, white sauce, cheese sauce, or Hollandaise sauce.


ASPARAGUS IN RED PEPPER SAUCE

1 lb asparagus stalks
3 large red peppers
3 1/2 T olive oil
1 T balsamic or rice vinegar
1/2 tsp fresh thyme Leaves
Salt & Pepper

Peel the asparagus if necessary, snap off the stems at the bottom, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm.
Drain under cold water and set the stalks aside. Rub the peppers in olive oil and broil on all sides until lightly scorched. Place the cooked peppers in a paper bag to steam for 10 minutes.

Remove the peppers and rub off the skins. Cut open and remove the stem, seeds and white flesh.

Puree the peppers in the food processor.

Mix in the olive oil, balsamic vinegar and thyme.

Adjust seasoning, adding salt and pepper if desired.

Divide puree among 4 serving dishes. Top with asparagus.

ALMOND CRUMB ASPARAGUS

2 lbs. fresh asparagus spears
8 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. paprika
1/2 c. slivered almonds, toasted
1/2 c. finely crushed soda crackers
1/4 tsp. salt
1/2 tsp. Accent
Dash of pepper

Snap off tough ends of asparagus and remove scales from stalks with a knife or vegetable peeler. Melt butter in a large skillet; add asparagus and saute for 3 minutes. Cover skillet and simmer 2 minutes. Remove asparagus to a warm platter. Add paprika and dissolve. Add remaining ingredients and mix well. Spoon crumbs over the asparagus and serve. Yield: 8 servings

I love asparagus cooked this way...saute over medium low heat with olive oil, fresh garlic, salt and pepper until crisp tender. Sprinkle fresh lemon juice over the asparagus, and a pinch of sugar.

Steamed is also delicious, roast in the oven, or grill as others have suggested.

Best way I've found is to place the stalks in a broiler pan, brush them with sesame oil (sesame tastes best with the asparagus) and broil them for a couple of minutes, turning them once, until they are just brown (watch them carefully, they cook fast.) They should still be firm when done, if they get too mushy they aren't as good. This same method works well on a grill, too.

We pick it wild here in Utah,I bring it home wash it real good and chop it into 2 inch pieces and boil it,when its tender I drain it and pour a can of cream of mushroom soup that is prepared by the cans instructions,over the asparagus. This is an awsome recipe site with every kind of recipe you can imagine! http://www.recipezaar.com/recipes.php?q=...

Try cooking your asparagus on the grill. Put them in a reynolds wrap pocket with a little butter and your seasoning of choice and cook until desired consistancy. Enjoy!

Here is a quick easy way to cook in microwave.
Glass Pyrex pie plate.
Ten spears Asparagus
Cut off 1 inch on bottom of spears
place in pie plate
pour 1/2 cup water in pie plate
sprinkle spears with salt
cover with saran wrap
cook 7 minutes in microwave
DONE

Grill it!!!!!

Toss asparagus in tempura batter and deep-fry it.

Tempura batter:
1 egg yolk
1 cup ice water
1 cup rice flour

In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the asparagus well. Dust in flour to soak up remaining moisture, shake off excess. Dip the asparagus into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources